In a small glass dish or measuring cup mix together the maple syrup and the water.
In a medium mixing bowl, combine the flour, yeast, and salt.
Slowly start adding the water, mixing as you go to ensure all the ingredients are wet. You want to use all the water.
Pour the dough into a loaf pan (I used a 9 x 5 inch)
Lightly cover the pan with parchment paper or something the dough won’t stick to and set it somewhere warm. Allow the dough to rise for 20 minutes.
Preheat the oven to 4000 F (2000 C) bake in the middle of the oven for 40 minutes.
Allow the loaf to cool for about 10 minutes before removing it from the pan.
Store uneaten bread (if there is any) in an airtight container or wrap tightly in foil.
Leftover bread can also be frozen. Slice it first so it thaws evenly.
Although the ingredients in this bread follow whole food, plant-based guidelines, you can also make this with a mix of whole wheat and ground, unbleached flour. I have not tried this with gluten-free flour. When I do, I will update this post.